Directions
- 1To a large pot over medium heat, add 2 tbsp olive oil, 1 tbsp minced garlic, 1 cup diced onion (I used 3/4 cup yellow onion and 1/4 cup red onion), and 1/2 cup chopped carrots.
- 2Sauté until soft and fragrant, about 5 minutes.
- 3Add 4 cups of broth (option to use chicken or vegetable broth) and bring to a boil.
- 4Add 1 cup of orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
- 5In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
- 6Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
- 7SLOWLY add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate - the broth will become smooth and creamy!
- 8Next add 1 cup cooked chicken, 1 can of artichoke hearts, 1 handful of spinach, and 3 tbsp fresh chopped dill.
- 9Stir everything together, add salt and pepper to taste, and enjoy!
Ingredients
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 cup diced onion
- 0.5 cup chopped carrots
- 4 cups broth
- 1 cup orzo
- 1 lemon lemon juice
- 3 eggs
- 1 cup cooked chicken
- 1 can artichoke hearts
- 1 handful spinach
- 3 tbsp fresh chopped dill
- salt
- pepper
Equipment
large potsmall mixing bowl
Tips
- Add eggs really slowly to the broth to prevent scrambling.
- Continuously whisk when incorporating the egg and lemon mixture into the soup.
- Stir the broth to incorporate the egg and lemon liquid for a smooth and creamy broth.
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